French Paleo Dinner: Herb-Crusted Rack of Lamb with Truffled Cauliflower Purée and Roasted Root Vegetables

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 whole rack of lamb (8 bones), trimmed and frenched 1/2 cup fresh mixed herbs (rosemary, thyme, sage, and parsley) 1 large cauliflower, cut into florets 1/4 cup grated Parmesan cheese 1 tablespoon truffle oil 2 pounds assorted root vegetables (carrots, parsnips, turnips, and beets), peeled and chopped 3 cloves garlic, minced 2 tablespoons olive oil Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the lamb rack with salt and pepper. In a food processor, blend the mixed herbs until finely chopped. Press the herb mixture onto the lamb rack, covering all surfaces evenly.
3. Place the lamb on a roasting pan and roast for 20 minutes, then reduce heat to 350°F (175°C) and continue cooking for another 20 25 minutes or until desired doneness is reached. Remove from oven and let rest for 10 minutes.
4. Meanwhile, steam the cauliflower florets until tender. Transfer to a food processor, add Parmesan cheese, truffle oil, and a pinch of salt and pepper. Blend until smooth and creamy. Set aside.
5. In a separate pan, toss root vegetables with olive oil, garlic, salt, and pepper. Roast in the oven alongside the lamb for 20 30 minutes or until tender and golden brown.
6. Slice the rested lamb and serve with cauliflower purée and roasted root vegetables.

Chef’s Insight

The key to a perfect rack of lamb is to let it rest after cooking, allowing the juices to redistribute throughout the meat for a tender and flavorful result.

Notes

Adjust cooking times according to desired doneness for the lamb rack